Red Sangria Recipe
This easy red sangria recipe is the absolute BEST sangria recipe we’ve ever made. Fruity, full-flavored, and loaded with boozy saturated fruit.
Would you just look at that?
All that fruity boozy goodness mingled together into one glorious beverage…
There are no words for how much I wish this pitcher of red sangria hadn’t already vanished a few days ago.
That’s the thing about a red sangria recipe. If it’s a really good mix, it doesn’t last long. And I would say this particular red sangria recipe vanishes faster than most.
After all, who wouldn’t love a blend of spanish rioja wine, sweet rum, orange and cherry juice, watermelon and fresh picked berries?
I know I can’t resist it.
All these vibrant flavors meld together into one tangy-sweet complex fusion of fruity rapture… in a glass. Fancy words for sangria, but then again this is no ordinary red sangria recipe.
To the Rioja, I added Leblon Cachaca, a smooth fruity Brazilian rum (way better than average rum in my opinion) and Solerno Blood Orange Liqueur (my favorite orange liqueur.) Then on top of the standard orange juice, I added deep dark cherry juice to mimic the depth of the Rioja. The final touches, a little lime juice to brighten up the flavor, and a whole lot of fresh watermelon balls to soak up the wine.
There’s nothing quite like snacking on boozy watermelon balls at the bottom of your sangria glass. Or boozy blackberries and raspberries for that matter.
This is a winner.
Stir it up and pour yourself a tall one.
Red Sangria Recipe
- 750 ml Rioja wine
- 3/4 cup Solerno blood orange liqueur
- 3/4 cup Leblon Cachaca Brazilian rum
- 1 1/2 cup orange juice
- 3/4 cup cherry juice
- 3/4 cup simple syrup sugar syrup
- 1/2 cup fresh lime juice
- 1 1/2 cups watermelon balls
- 1 cup raspberries
- 1 cup blackberries
- 2 mandarin oranges sliced
- 1 lime sliced
- 1 bunch basil leaves
- Pour all the liquid ingredients into a large pitcher and stir. Then add the fresh fruit to the pitcher.
- Cover and refrigerate for at least 2 hours. When ready to serve, pour in glasses and garnish with fresh basil leaves.
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